If you’re into kale chips, this is definitely a variation you need to try!
It requires simple methods and 7 wholesome ingredients, and it yields BIG flavor. Let’s do this!
The base for this recipe is a cheesy sauce made with sunflower seeds, nutritional yeast, lemon juice, and a few extra seasonings. The sunflower seeds are soaked then blended so this creamy goodness can coat the kale and help it crisp up (into chips – duh).
The key to the coating process is to have the kale thoroughly coated but avoid areas of serious clump!
If you have any kale with a lot of the seasoning, it can have a tendency to remain a little tender after baking (which is not what we want). So coat, spread, and remove any excess. Then bake!
I hope you all LOVE these chips! They’re:
Easy to make
& So delicious
This would make the perfect snack to have on a lazy day at home or if you’ve made a dip and want something healthy to go along with it (think 5-Minute Macadamia Nut Cheese, Easy Red Salsa, Garlicky Guac, or Lentil Dip).
If you’re into kale, you’ll also like this version of Cheesy Kale Chips or this Kale Salad with Crispy Chickpeas. And don’t forget my Kale Chip Nachos, Loaded Kale Salad, Hide Your Kale Smoothie, and Easy Asian Kale Salad!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!
Sunflower-Coated Cheesy Kale Chips
Amazingly cheesy, crispy kale chips baked in a sunflower seed-nutritional yeast coating! Healthy, simple ingredients, BIG flavor and nutrients!
Author: Minimalist Baker
Recipe type: Snack, Side
Cuisine: Vegan, Gluten-Free
- 1 cup (112 g) raw sunflower seeds*, soaked in very hot water for 1 hour or in cool water overnight
- 1 Tbsp (15 ml) lemon juice
- 1/4 cup (12 g) nutritional yeast, plus more to taste
- 1/2 tsp ground turmeric
- 1/2 tsp sea salt
- 1/8 tsp cayenne powder (adjust to preferred spice level)
- 1/4 cup (60 ml) water, plus more as needed
- 2 large bundles (~670 g) curly kale, stems removed + torn into large pieces (organic when possible)
- Soak sunflower seeds and then drain thoroughly. Add to a high-speed blender along with lemon juice, nutritional yeast, ground turmeric, sea salt, cayenne pepper, and water. Blend on high until creamy and smooth. Then taste and adjust flavor as needed, adding more spices for overall flavor, nutritional yeast for cheesiness, or lemon juice for acidity.
- Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more.
- Rinse and thoroughly dry kale. Then tear into small pieces and discard any large stems. Add to a large mixing bowl and drizzle on the sunflower mixture. Toss thoroughly to combine, using hands to distribute the seasonings evenly. You want to avoid large clumps of seasoning on the kale or they may have trouble crisping up.
- Spread the kale over 2 large baking sheets, ensuring that the kale touches as little as possible to help them crisp while baking. Depending on size of baking sheets, you may need to do this in several batches. The important thing is to make sure the kale isn’t overlapping.
- Bake for 15 minutes. Then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more or until kale is crispy and very slightly golden brown (up to 30 minutes total, sometimes more depending on the oven). Watch closely, as it can burn easily.
- Remove from oven and let cool completely – chips will crisp up even more once out of the oven. Enjoy immediately! Best when fresh, although you can loosely cover leftovers (try not to seal) at room temperature for 2-3 days.
*I haven’t tried testing this recipe with other nuts or seeds, so if you try it, let me know how it goes!
*Nutrition information is a rough estimate for 1 of 6 servings.
Serving size: 1/6th of recipe Calories: 174 Fat: 9.7 g Saturated fat: 0.9 g Carbohydrates: 17.5 g Sugar: 0.8 g Sodium: 207 mg Fiber: 4.1 g Protein: 8.1 g
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